Fig Balsamic Salad with Candied Pistachios and Prosciutto
One of my favorite fruits that I enjoy during the end of summer are fresh figs, and I wish the season for them was longer! There’s something about a late-summer salad that just feels special, and this fig balsamic salad is one of my favorites. Juicy, sweet figs are paired with salty prosciutto, creamy dairy-free feta, and crunchy candied pistachios for the perfect mix of flavors and textures. Everything comes together with a simple balsamic dressing that adds just the right amount of tangy sweetness.
Equipment
- 1 small baking sheet pan
- Parchment paper
Ingredients
- 6 cups mixed greens
- 4 cups baby arugula
- 8-10 fresh black or brown figs
- 6 slice prosciutto
- 1/3 cup dairy free feta
- 2/3 cup raw pistachios
- 2 tbsp honey
- 1 tbsp coconut sugar(can sub with brown sugar)
- 1/4 cup olive oil
- 1/2 cup balsamic vinegar
- 2 tbsp maple syrup
- 1/2 tsp salt
Instructions
- Preheat the oven to 325°F. In a small bowl, combine the pistachios, honey, coconut sugar, and salt. Mix until the pistachios are evenly coated. Spread them in a single layer on a parchment paper-lined baking sheet.
- Bake for about 10 minutes, or until the pistachios are golden and caramelized. Remove from the oven and allow them to cool completely. The pistachios will harden as they cool.
- Add the balsamic vinegar, olive oil, and maple syrup to a small blender and blend until smooth and well combined. Alternatively, add everything to a small jar, seal tightly, and shake until well combined. Set the dressing aside.
- Carefully cut the figs into quarters. Add the figs to a large salad bowl along with the mixed greens, dairy-free feta, prosciutto, and cooled candied pistachios.
- Drizzle your desired amount of balsamic dressing over the salad and gently toss until everything is evenly coated. Serve immediately and enjoy! For the best flavor and freshness, enjoy the salad within 2 days.